AUSTRALIAN
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 37 No. 03 - April 2020
IN THIS ISSUE: PUB DINING | PREPARING FOR WINTER | PERTH’S ROYAL REVIVAL
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ED’S NOTE
Keeping our heads up What a change mere weeks can bring about. As I’m sure was the case for
make me certain that the industry will come out
many of you, I started off the
of the other side of this – badly battered and
month of March bright-eyed
bruised, but not broken. It will be extremely
and bushy-tailed, with many
tough, of that there is no doubt. Not all venues
plans on the go and excited
will survive a long-term closure. Personnel
about the dynamism of the industry. Of course
will be let go, and surviving businesses won’t
that all changed very quickly towards the end of
immediately bounce back to their former selves.
the month, as the full scale of the coronavirus
But I do believe the industry can weather this
pandemic began to affect the daily lives of
as it has previous challenges in the past, in a way
Australians – including the overnight shutdown of
that no other sector has. And we at Australian
pubs nationwide.
Hotelier will be right here along the journey to
No doubt about it, this is going to have a
help in the best way we know how: by informing
devastating and long-lasting impact on the
and educating operators on opportunities for
industry. At the time of writing, the shutdown
their business; and by shining a light on the great
is for an indefinite period of time, with Prime
works of savvy operators.
Minister Scott Morrison suggesting it could
A note on this issue: it was set to go to print
last for up to six months. Within days, many
just as the restrictions on hotel trading and the
operators big and small began standing down
subsequent blanket ban of on-premise trading
staff and negotiating with banks, landlords and
came into force. With little time to change up the
suppliers to ease the pressure on cash flow.
content, we decided to continue the coverage in this
Many operators are grappling with how their
issue mostly as is, in the hopes that it won’t be too
businesses will survive this crisis.
long until you can use this information once more.
Through all of this gloom, I am heartened by the
With so much bad news out in the world at
super-human efforts of hoteliers to show people
the moment, we will look in the coming months
exactly why this industry is so resilient. Within
to not only bring you useful content in the
hours of the news that all but their takeaway/
current climate, but also good-news pieces that
delivery options had to shut, hoteliers across the
celebrate the industry and its people – to remind
country had turned their bottle shops into one-stop
you in the darkest times that this is an industry
convenience shops, not only selling menu dishes
that we believe in, and that it’s worth fighting for.
and alcohol, but also fresh produce and grocery items like toilet paper and hand sanitiser. Many
Stay safe and keep your spirits up.
were also doing their utmost to support peers in the industry who quickly found themselves out of work. Efforts like these really strengthen resolve and
Vanessa Cavasinni P: 02 8586 6201 E: vcavasinni@intermedia.com.au
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4 | Australian Hotelier
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NO.761 MARCH 2020
AUSTRALIA’S NATIONAL HOTEL INDUSTRY MAGAZINE
Vol. 37 No. 2- March 2020
AUSTRALIA’S LEADING LIQUOR INDUSTRY MAGAZINE
vol. 39 no. 2 - March 2020
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6 | Australian Hotelier
SPECIAL FEATURES 8 Coronavirus update: Pubs have been closed en
masse for the first time in Australia’s peacetime history. 14 Preparing For Winter: Using your outdoor space
all year round. 18 Grazing plates: Getting serious about cheese
and charcuterie. 22 Family Friendly: How to make families feel
welcome in an upmarket dining space. 26 Plant-based Burgers: AVC has added a plant-
based burger to the menu at 36 of its venues.
REGULARS 10 News: What’s happening in pubs
across Australia. 28 Ed’s Design & Build: The Parkers have taken on Pick
history with Perth’s The Royal.
34 Tales from the Top: Helen Galloway advocates
for increasing women in leadership roles in the industry.
P34
NEWS
National pub shutdown as coronavirus spreads IN DEVASTATING news for all pub
staff and families all over the country, and
Hotelier reactions
operators, Prime Minister Scott
particularly on small venue operators.
While this is the start of a potentially
Morrison announced a nationwide
“Our hoteliers, their families and staff
painful time for many venues and
closure of pubs effective from Monday
are obviously devastated – we are doing
operators, the underlying feeling is
23 March. All hotels across the country
all we can for them.
that we all have to do everything we
have had to shut their doors, with their
“Obviously this closure comes at a huge
can, to help the country get through
only source of trade being the takeaway
financial cost – many on-going bills will
and delivery of food and alcohol through
still need to be paid by mum-and-dad
Chris Cheung, MD of C!NC, told
their bottleshop offerings. It is the first
operators while the pub is not able to
Australian Hotelier: “It’s devastating,
time in Australia’s peace-time history
trade and have any income.”
but this is bigger than our industry itself.
that pubs have been shut en masse.
We’re talking about deaths here, so I think
The news has left the industry reeling, with the Australian Hotels Association National president, Stephen Ferguson, noting the dire impact it will have on the hotel industry, but accepting that it is for the good of the nation in fighting the coronavirus pandemic. “The health and well-being of our staff and patrons is paramount to all other considerations. In times like this, it is essential for us all to follow the instructions of our Governments and
its extreme measures for an extreme time.
A the end of most downturns follows a usual increase, so let’s get through this together and work towards the good times to come. - Craig Power, The Pub Group Tamworth
medical officers.
“It’s quite scary and surreal, but I do believe the outcome is tough times ahead for not only the industry, but for all of us. We’re all in the same boat in this instance.” Craig Power, GM of The Pub Group Tamworth, offered some business advice to fellow operators: “COVID-19 is not prejudiced, it does not discriminate. All industries will be affected or infected in some way. Will we see some downturns? Yes, we already are, but
“But there’s no doubt this move is already having a devastating impact on
this crisis.
every business will. On the national scale, Ferguson continues
“Business 101: When trade is down you
our direct national workforce of 250,000
to liaise with governments to ensure the best
cut your costs to manage the affect by
and our millions of patrons.”
outcomes for hotel operators, their staff and
limiting the spending.
“We saw what an important role
the community at large.
Power continued: “The government and
hotels play in their communities during
“Hotels are resilient, however, and we
financial institutions will have to provide
the recent bushfires across large parts
will continue to work with all Governments
industries with some type of compassion
of the nation – today’s closure is an
and the broader community to get through
and assistance to get through.
unprecedented move which will have a big
this crisis together.
social impact for months to come. Ferguson noted the impact that this shutdown would have on hoteliers, their
8 | Australian Hotelier
“A the end of most downturns follows a
“I can’t wait for the day I see the face of
usual increase, so let’s get through
a smiling staff member behind the counter
this together and work towards the
once again.”
good times to come.”
NEWS
PUB LEADERS SUMMIT POSTPONED Like all large-scale events, the Pub Leaders Summit, which
“The health and welfare of our stakeholders and the wider
was due to take place in Sydney on Monday 30 March, was
community are paramount and, while it’s disappointing
postponed due to increased concerns over the coronavirus,
we can’t hold the Summit when we hoped to, we had the
and in line with restrictions from the Federal and New South
full support of our delegates, speakers and sponsors in
Wales governments.
postponing. We look forward to regrouping with them all once
Paul Wootton, publisher of Australian Hotelier, which hosts the Summit, said: “We have a responsibility to our delegates, sponsors and staff, as well as to the wider public, and given what we know about the spread of COVID-19 and the fact the NSW Government is encouraging us to practise social distancing it seems inappropriate to hold this event at this time.
these unprecedented events are behind us.” The organisers hope to reschedule the Summit in the second half of the year, with a date to announced shortly. Delegates, sponsors and speakers have been contacted with more details. For more information, email event manager Beth Tobin at btobin@intermedia.com.au.
STAY UP TO DATE ONLINE The events and news surrounding how coronavirus restrictions are affecting the industry are unfolding rapidly, with government mandates currently being rolled out on a daily basis. To stay abreast of all these changes in a timely manner, you can find all of our news coverage online at www.theshout.com.au/australian-hotelier
April 2020 | 9
NEWS
AVC ACQUIRES MAJORITY OF SAND HILL ROAD VENUES In the latest major acquisition for Australian Venue Co, it has purchased the significant majority of Sand Hill Road venues, one of the pre-eminent Melbourne-
Hotel Esplanade was included in the sale
based hotel groups. The acquisition will see eight of Sand Hill Road’s nine Melbourne venues incorporated into the Australian Venue Co portfolio, including flagship establishments Hotel Esplanade ‘The Espy’ and Garden State Hotel; alongside Richmond Club, The Posty, Prahran Hotel, Holliava, The Bridge Hotel and Terminus Hotel. Sand Hill Road will retain the Waterside Hotel, which is currently closed for renovations and will re-open in late 2020. Andy Mullins, co-founder of Sand Hill Road, said that after a decades-long building up of the business, selling the group to AVC made a lot of sense. “The boys and I are super proud of what we’ve achieved in Melbourne’s pubs over the last 20 years. We’ve been on a similar journey to Paul and the AVC team – we both started out with just one pub in Melbourne, the backing of our mates and the belief in the importance of the local community pub.” CEO Paul Waterson spoke to Australian Hotelier about the acquisition, stating that the venues were a great fit into their 150+ venue portfolio, and particularly within their stable of Melbourne venues. “They are classic Melbourne pubs, and then within
Bridge Hotel
that you have a couple of real icons. I think most people would say that The Espy is the best pub
Looking ahead
in Melbourne, and Garden State is in the top five.
While excited to take on all of the venues, Waterson understands there is a
So being able to acquire those pubs that are really
much higher level of scrutiny attached to running the famed Espy.
consistent with our other Melbourne classic pub venues was really attractive for us. “I think the other thing that the Sand Hill Road guys have been able to do is breathe new life into beautiful
“You’ve really got to honour the legacy of the pub, and it’s certainly a pub we won’t be changing much, if anything, of, because it has been incredibly successful. “You’ve got a brilliant dynamic of different food and beverage offerings.
old heritage pubs. You’ve got pubs that have operated
We look at our pubs in our portfolio, and there’s always a pub that suits
for well over 100 years, and hopefully will continue to
whatever demographic you are a part of. I think The Espy is unique in that
do so for 100 more,” Waterson added.
it’s probably got whatever floats your boat in terms of pub, regardless of
As part of the acquisition, which is expected to settle in the first half of April, AVC will be taking on 580 of
your demographic.” Noting the importance of live music at The Espy, the CEO confirmed that
Sand Hill Road’s staff up to the venue manager level.
AVC intends to fully support and invest in the pub’s live music program. As
Waterson and the AVC team began meeting with staff at
for the other seven venues, Waterson suggested that there were no immediate
the eight venues yesterday, with more work to integrate
plans for major renovation, but that AVC strategy is to reinvest at least two per
personnel to occur closer to the settlement date.
cent of turnover into its venues each year.
10 | Australian Hotelier
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Victoria Hotel, Goondiwindi
NEWS
ALH sets sights on regional Queensland ALH has purchased two hotels in regional
Queens Beach Hotel
Queensland – the Victoria Hotel in Goondiwindi, and the Queens Beach Motor Hotel in Bowen. The two separate transactions took place off-market, with Leon Alaban of Savills Hotels taking charge of both sales. He was assisted on the Victoria Hotel sale by colleagues Christian Tsalikis and Tony Bargwanna.
An award-winner The Victoria Hotel in Goondiwindi was sold by the Klein family, who have owned
between Queensland and New South
the hotel since 2006. The Kleins saved the
Wales, located 350km from Brisbane. The
expansion of the nearby Abbot Point Port,
early 1900s pub from demolition at the
town has a population of 5500.
due to the approval of the Carmichael
time, after the building had been deemed
The hotel is also set to benefit from the
Coal Mine.
dangerous. Instead they did a massive
A tourist’s haven
rebuild, and since then the hotel has won
ALH’s other recent Queensland acquisition
on a 1.18 ha corner site, and its facilities
multiple awards from both the QHA and
is the Queens Beach Motor Hotel in
include a sports bar, lounge bar,
AHA National for its accommodation,
Bowen, a coastal town in the Whitsundays
gaming room with 19 EGMs, function
hotel bar, and community service. John
region. The hotel had been owned by a
room, beer garden, two DOSAs, a
Klein was also named Hotelier of the Year
local private consortium since 2015.
drive-through bottleshop and 45
at the 2017 QHA Awards. The Victoria Hotel offering comprises
While one of several pubs located within Bowen, it is the only one located in the
The Queens Beach Motor Hotel sits
motel rooms. Tsalikis said the acquisitions were good
a gaming room with 28 EGMs, multiple
vicinity of Queens Beach and is adjacent
bars, a function room, bistro, drive-
to the Queens Beach Tourist Village, as
“[They’re] quality assets in good
through bottleshop and accommodation
well as a local caravan park and other
regional towns, they also represented
rooms on the first floor.
accommodation units, and thus is well-
their [ALH’s] first acquisition in each
positioned to capitalise on tourist trade.
respective town.”
Goondiwindi is an inland border town
12 | Australian Hotelier
strategic buys for ALH.
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PREPARING FOR WINTER
Outdoors all year round It may be getting cold outside, but strategic heating will allow patrons to continue to use your outdoor spaces. WHILE WE have the tendency to migrate indoors when the weather turns colder, optimising the environments of all spaces – including the outdoor beer gardens or courtyards – means you can effectively host more people in your venue, as many will be comfortable outside. “Getting the heating right is key to creating an ideal outdoor space in winter. You want your venues to be comfortable to the point where people aren’t thinking about anything except enjoying the time with the people around them,” explains Glenn Hutchinson, NSW heater manager for Supagas. “From a business perspective, the more space you can continue to use during the winter months, the better the return to the business.” The other benefit is that it changes the perception of your venue, with patrons more likely to think of it as a go-to at any time of the year. Maximising outdoor spaces removes the thought of it being a ‘summer venue’, therefore keeping your customers engaged all year round.
The right mix When it comes to choosing the outdoor heating for your venue, the patio heater – or mushroom heater, as they are colloquially known – are a venue’s best bet, as they are currently the hottest outdoor heater on the market. For ambiance, flame heaters (where the flame is visible throughout half the heater) not only heat up an area, but they also assist in creating the mood in a space. Hutchinson suggests a combination of patio and flame heaters is the optimal solution for a beer garden. “Often, we find venues use a mix of patio and flame heaters. People love the visual of the flame heater, and it can be a great way to attract customers into your venue.” When it comes to placement, it’s best to consult with the experts to assure that you not only get the best range and spread of heat, but that
Quick and easy While you may include some fixed heating options in your outdoor space, including portable options that you can turn on in instant is also important. It gives you the ability to move them around as people congregate in different areas within the space – making you even more accommodating to patrons.
14 | Australian Hotelier
you also are compliant with all OH&S regulations. “Not only will we answer all your questions, but we will come to your venue, walk through it with you and ensure that your outdoor spaces are set up efficiently, safely and look great. We also take the time to ensure you know how to operate the heater safely and show you the correct procedure for changing over gas cylinders.” With a considered outdoor heating approach, your venue’s outdoor section can remain lively this winter.
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PUB SALES • F&B • APPOINTMENTS • REVAMPS • LEGISLATION
AUSTRALIAN HOTELIER
Foodservice Inspiration For Your Pub
One blend, countless possibilities
MENU ADDITION
Perfecting the platter
Cheese and charcuterie boards are a versatile snack that can take your menu to the next level. By Brydie Allen.
ONE OF the great group snacking ideas
the reason that executive chef Christian
of our time is the platter. Their versatility
Abbott added a build-your-own cheese
Say cheese!
lets them be loaded with cheeses, cured
and charcuterie board to the menu of
Need some inspiration? Try these
meats, fresh fruit, pickled vegetables… the
the newly reopened Middle Park Hotel in
products recommended
possibilities really are endless.
Melbourne. Not only is it a delicious snack
by the people in this story.
option, it also serves as an introduction to
•M eredith Dairy Pepperberry Goats
Although cheese and charcuterie boards aren’t likely what comes to mind when one thinks of typical pub food,
the rest of the venue and the local area. Abbott said: “It’s a great opportunity to
many venues are adding them to their
get a taste of the broader range of dishes
menus with great outcomes.
on the Middle Park Hotel menu. It’s also
One such venue is The Crafers Hotel
a chance to taste some fantastic produce
in Adelaide, where the menu includes a
from local suppliers, alongside a glass of
French inspired charcuterie board, as
wine or beer.”
well as a bespoke cheese trolley that lets
The versatility of boards extends even
Cheese. •K ing Island Stokes Point Smoked Cheddar. •S ection 28 Mont Rouge. •S aint Agur Blue.
customers intimately engage with a unique
further, being compatible with changing
WHAT CUSTOMERS WANT
cheese experience.
menus that showcase seasonal produce.
Pubs that have cheese and charcuterie
Venue manager, Lara Marro, explained
It’s a trend that supplier Saputo Dairy
boards can offer them in quite different
why they added these components to the
Australia Speciality Cheese notices is
ways, as evidenced just by looking at the
Crafers offering.
popular with their hospitality partners.
examples of the Crafers Hotel and Middle
“Charcuterie and cheese are an excellent
Vanessa David from Saputo said:
Park Hotel. At other venues the cheese
choice for appetisers for the beginning of a
“Product seasonality does tend to
selection is combined with the charcuterie,
meal and enjoyable to consume in a shared
influence popularity in some instances,
while elsewhere they are kept apart; in some
style,” Marro said.
for example, Heidi Farm, our premium
venues they’re listed as entrees or sides,
range of traditional Swiss-style farmhouse
and in others as desserts.
“It is also a great experience at the conclusion of a meal to pair with wine,
cheeses which are hand matured and
sauternes or fortified wines, which is why
include varieties such as Gruyere and
common is an understanding of what the
we are a huge advocate.”
Raclette, tend to peak during the cooler
local customer is looking for. For example,
months of the year.”
at the Crafers Hotel, their offering suits the
The multitude of uses was also part of
18 | Australian Hotelier
One blend, countless possibilities
What all these types of offerings have in
MENU ADDITION
rest of the venue and contributes to a wider experience for diners. “Charcuterie and cheese grazing encourages guests to relax and enjoy the atmosphere. For us it is particularly popular this time of year in our dining and bar areas as we have our warming fires and extensive beverage selection to complement the experience,” Marro said. With the food menu inspired by classic French bistros, the cheese and charcuterie further tell a story from the chef. As Marro described: “Our head chef Stephane Brizard originates from Brittany, north west of France and charcuterie, specifically the preservation of meat, is a tradition and passion of his.” Brizard’s work creates: “an array of flavour and texture which is a wonderful experience for the palate which when combined with pickled vegetables and the glorious textures and richness of varieties of cheese can truly become its own glorious conversation.” At the Middle Park Hotel meanwhile, the aim is for each product on a board to shine individually, as guests pick and choose the elements of a dining experience that works best for their occasion. Abbott said they see a lot of groups come in and order the charcuterie to share, as they are: “First and foremost looking for flexibility. It’s a great way to try a few different items within one experience.” The build-your-own option is especially great for large groups that may have a range of preferences or dietary requirements. “We really wanted to allow the customers to design their own experience based on their favourite charcuterie items.
April 2020 | 19
MENU ADDITION
Patrons create their own grazing platter at Middle Park Hotel
It’s also great for people who have specific dietary
knowledge, to try something new or revisit a flavour
needs,” Abbott said.
profile they love. To partake in cheese is decadent
UN-BRIE-LIEVABLE QUALITY An important part of curating any pub menu is maintaining a high quality that will keep guests satisfied. And according to Marro and Abbott, a
It’s a great way to try a few different items within one experience. - Christian Abbott, Executive Chef, Middle Park Hotel
If you want to step up your venue’s snack game to be better than the rest, platters are a good option that will put your guests at ease.
large part of creating the perfect platter starts with
MAKING THE PERFECT BOARD
selecting the best ingredients.
As with all dishes, charcuterie boards need to be
In terms of cheese at the Crafers Hotel, Marro
balanced and appetising. When curating different
said: “We are fortunate to work with passionate
items to add, try not to go overboard with one type
cheese mongers who constantly broaden and
of ingredient or flavour style that will overpower
challenge our global perspective of cheese with
everything else.
new, old world or innovative styles.” “Stephane is looking for texture, smell, flavour
A range of meats gives you the option to crowd please with deli favourites like prosciutto or ham, as
profile and versatility in cooking, he is also
well as having a little kick with a spicy salami. A mix
constantly interested in what local producers are
of fresh and preserved fruit and vegetables, with
developing and/or experimenting with.”
a choice of more than one spread or dip, will keep
Abbott is also interested in exploring these types of products, and said: “Personally, I just love locally sourced cheeses. It’s great to support
things interesting for both flavour and texture. More substance can be added with crackers or bread. In terms of what cheese to add and how to
independent farmers and they generally create
present them, Saputo’s David has this advice: “Our
amazing, unique cheeses.”
range of specialty cheese is best eaten ripe and at
Whether going international or Australian, a wide range of quality flavours and textures is recommended.
room temperature for optimum flavour and texture. “When curating a cheese platter, it’s recommended
When dining out on cheese and charcuterie, guests
to combine a cheddar for sharpness, a soft surface-
want a premium experience that is a step up from the
ripened cheese such as a brie or camembert to
cheese and crackers they might get at home.
provide a soft luxurious and creamy option, and a blue
“Our customers are looking for an experience and
20 | Australian Hotelier
and moreish,” said Marro.
for full bodied flavour.”
One blend, countless possibilities
serving suggestions
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FAMILY FRIENDLY
Little ones welcome As more pubs add fine dining to their offering, Hot Wheels is helping families come along for the ride.
EATING OUT with kids can be hard. It’s why 46 per cent of Australian parents opt for fastfood restaurants if they’re eating out with their children, according to new research by global toy brand Hot Wheels. The research also reveals that 65 per cent of parents would take their young kids to find dining
Guy Stanaway and daughter
restaurants if there were no barriers. As more and more pubs add an upmarket dining offering to their venue, they could be unknowingly blocking family consumers, anxious about how their children will behave and stay entertained at the table. In response to this research, hatted Melbourne chefs have teamed up with Hot Wheels to bust the myth that children are not welcome in premium dining rooms. Jacinta Whitehead, marketing director of Hot
they were already encouraging. Executive chef
As a parent, it feels easy to throw a screen in front of your children to keep them still
Wheels parent company Mattel ANZ, described the
and quiet. But it
partnership and said: “As we are always challenging
also means you’re
the norm, we wanted to do something completely out of the box. So, partnering with renowned chefs and putting Hot Wheels on the menu was the perfect pairing.” With the partnership, restaurants add a racetrack colouring in sheet to their kids menu, doubling as a placemat. Children will also have access to a range of Hot Wheels cars for their track to keep them entertained at the table. For Rare Hare, the fine dining restaurant of Jackalope Hotel on the Mornington Peninsula, the Hot Wheels partnership built on the atmosphere
22 | Australian Hotelier
putting a barrier between them and what’s potentially a really cool family experience. Guy Stanaway, Executive Chef, Jackalope Hotel
Guy Stanaway said that in an average month they usually seat around 150 kids, as families see them as “fine dining without the flex.” “We find families enjoy our fluid opening hours and the ability to dine anytime for lunch from 11am onwards. It can be hard to get everyone out to sit down at say, 12pm, so this casual approach works well,” Stanaway said. With a special ‘Bunnies’ kids menu and the Hot Wheels partnership, Rare Hare believes in actively expressing that families and children are welcome, because inclusive dining experiences are important. “A less than relaxed experience when dining with kids is something I’ve experienced first-hand – as a parent, it feels easy to throw a screen in front of your children to keep them still and quiet. But it also means you’re putting a barrier between them and what’s potentially a really cool family experience,” Stanaway said. “For us, it has been about letting parents know in a bold way we want them here.”
FAMILY FRIENDLY
Positive impacts
environments – from fine dining to a range of
According to Hot Wheels’ research, less than one
various food cultures (from sitting on the floor
in five parents say a fine-dining experience would
in traditional Japanese or Thai food houses or
make them feel relaxed. Insecurities come from
knowing what to do with the beansprouts at a Pho
what other patrons and staff may think of them,
restaurant) can help young people feel a sense of
anxiety about their children’s behaviour, and finding
efficacy and accomplishment,” Brewer said.
it hard to entertain children at the table without the use of electronics. These are issues that can likely come from venues where parents are not at ease, and so the outcome is negative. However, when eating out
“Building a range of social experiences – including
Strategies from a psychologist • Create friendly, interesting
those centred around eating – helps develop young
experiences
people’s social and emotional skills, and the ability
to help staff
to be flexible and comfortable in novel situations.”
connect with
Stanaway said at Rare Hare, they’re challenging
children and their
at an upmarket venue goes well and families feel
the stereotypes of where children are acceptable
families to make
welcomed, there can be great positive effects for
guests, and also, what they should be eating. But
them feel more
children’s development.
that goes further than just having a kids menu.
comfortable.
Psychologist Jocelyn Brewer said: “Children
“By putting Hot Wheels on our Rare Hare
are constantly absorbing everything around them
‘Bunnies’ menu, we’re trying to emphasise we’re
and mimicking both their peers’ and their parents’
here for families and there to support their special
into the way the
behaviours as they learn. Introducing children
family time,” he explained.
food is produced,
to new foods and environments, like a variety of
“This menu comprises of five different kids’ meals
• Provide insight
prepared
dining experiences from a young age can help build
but also doesn’t force kids into generally accepted
and stored,
positive habits as they pick up on valuable social
‘kids’ food’ like chips and pasta etc.”
for example,
learnings and cues.” The possibilities when eating out are almost
Being the source of any positive dining
through watching
experiences is invaluable for pubs. When it comes
the cooking
endless these days, and encouraging exploration of
to families, even small gestures to make them feel
happening or by
them all helps build confidence and foster curiosity.
welcome will encourage return visits and help your
meeting the chef.
“Being able to navigate through different dining
venue build vital community connections. Rare Hare’s Hot Wheels ractrack and placemat.
• Generally, remember what it was like to be a kid. • Make it clear that children are both welcome and accommodated with toys, activities and other rewards. • Consider seating arrangements that minimise impact on other diners, or even a family ‘happy hour’ sitting.
24 | Australian Hotelier
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MENU TREND
A plant-based burger option at Newmarket Hotel
AVC ‘meats’
the plant-based trend No-meat burger patty options have hit 36 Australian Venue Co locations. REDUCING OR eliminating meat is a
manager at AVC, said it was about
appetite for sustainability and conscious
trend that continues to gain popularity
catering to a new type of consumer in a
consumption, and we are thrilled to curb
among today’s consumers, with over
way that suited the brand and area.
their cravings with the innovative and
12 per cent of Australians opting for vegetarian or almost vegetarian diets.
He said that they: “Engaged with the
delicious Beyond Burger,” Abbott said.
venue to make sure it was the right fit for
It’s early days, but the response
them. Customer demand for sustainable
from the community has already been
launch Australian Venue Co (AVC) into
options has skyrocketed over the last
overwhelmingly positive for AVC. However,
action, which has now released meat-free
year and our venues listen to their
as they describe, this success doesn’t
burger patty alternatives to 36 of their
customers intently.
come from just having a vegetarian burger
Such a big movement was enough to
casual dining and pub venues across Victoria and New South Wales. The patties are from Beyond Meat
“Our chefs work incredibly hard to curate their menus to fit the overall venue brand. We have some venues offering a
option, but rather, having an option that is high quality, considered, and satisfying. “Our number one priority is quality. We
and are described as the world’s first
pretty standard burger, but a few have
blind tested six competing plant based
plant-based burger that “looks, cooks
gone a bit wild with it.”
alternative products and the Beyond
and satisfies” like a real beef one. Called
Middle Park Hotel is one venue that is
product consistently tested top of class,”
‘Beyond Burger,’ the patties even look
happy to see the Beyond Burger grace
like they bleed the same, thanks to the
their menu. Executive chef Christian
beetroot in the recipe.
Abbott said it’s important that brands are
behind it, but the quality of the product
tuned in to what consumers want in order
they offer is what built that brand equity.”
After selecting locations where burgers were already on the menu, AVC worked with chefs to create their own unique take on the Beyond Burger to add to their menus. Joe MacLeod, central marketing
26 | Australian Hotelier
to remain competitive.
said MacLeod. “The Beyond Meat brand carries weight
Retailing at only $3 more than the
“We believe it is crucial to stay ahead
traditional beef burgers on the menu,
of culinary trends and listen to our diners.
these plant-free burgers are certainly
Right now, Australians have a strong
beyond consumer expectations.
DESIGN & BUILD
Images by Jacqueline Jane, Rebecca Mansell and Shot By Thom.
Restoring the jewel in Perth’s crown
The hotel features a wraparound balcony
28 | Australian Hotelier
DESIGN & BUILD John and Jess Parker took on a deeply historied building that has intimidated many operators in the past – and they’ve created a modern venue that blends the past and present perfectly. By Monique Ceccato.
THE ROYAL in Perth’s CBD served its last beer in the 1960s. In its heyday, the hotel was a hive of mixed activity – the true epicentre of Perth. After the doors to the first incarnation of the pub closed, the building was repurposed multiple times. At various stages, it became a temporary home for a developer’s office, a Thai restaurant, backpacker accommodation, and even a hairdressing salon. When publican John Parker (of The Standard and Halford Bar) and his wife, Jess, signed the 25-year lease on the site just before Christmas of 2018, The Royal had been sitting vacant for close to ten years. “I spent the last four to five years walking past and admiring the old building. She was always covered up with a lot of scaffolding so she was hard to see,” said John. “I’ve always thought that Perth has been lacking a good pub, especially in the CBD. So, when I saw this, I got really excited.” Behind the scaffolding and ornate heritage façade, the A-grade heritage listed Royal was nothing but a shell. The 1000 m2 space was completely gutted, with just some heritage structural features, and a few gaping holes in the floors and ceiling remaining. With little but the bare bones to work with, the 140-year old building was a far more intricate and expensive project than any of Parker’s previous refurbishments. “The Standard I drew on the back of a beer coaster with a builder, but you can’t do that with something this big,”
The wine wall at fleur
said John. “I thought it was out of my league because of the size of it. Financially my brain said, ‘You’re mad’, and my heart said, ‘You’ve got to do it’. I just felt that the location and the history for Perth was too important, and she needed to be brought back to her former glory. I also saw it as a very exciting project for Jess and I to do. You don’t get many opportunities like this.” Built in 1882, The Royal sits on the corner of William and Wellington Streets, directly opposite Yagan Square, the Perth bus station, and the main artery from the CBD into Northbridge, the Horseshoe Bridge. With high volumes of traffic passing the prominent corner spot each day, the Parkers were dedicated to polishing up the pub and bringing it back to its heyday as a bustling meeting place in the heart of Perth. It took the Parkers and their landlords, Charter Hall, a shared sum of $13 million dollars, and just under one year, to restore the double-level venue and open the doors on trade.
Blending the past with the present Being a 140-year old shell, the building required an extensive amount of work to bring it up to scratch. A lick of white paint and some black tiles on the once peach-and-bottle-green
April 2020 | 29
DESIGN & BUILD
exterior fixed how the hotel presented on face value, but inside required major modifications. Though the Parkers aimed to keep as much of The Trilliards room
the hotel in its original state as possible, only the configuration of the ground floor saloon and dining room, ‘Fleur’, remain exactly as they were in the early 1900s. Upstairs, select hotel room walls were torn down to create a more open, flowing space; the only reminders of the former layout being some character-adding nib walls, and sectioning walls that create a separate zone for the pub’s vintage sport-themed trilliards room, and the private dining and karaoke rooms. “Apparently, everyone in Perth looked at the
Floral arrangements from Fox and Rabbit
building, but they all said that it’s not going to work. They said there were too many rooms. They were all trying to get their head around all these different compartments,” said John. “My favourite feature would be that she’s got
C
different areas. I like the different rooms. I’m proud
M
of the way that it’s fallen and the layout and the
Y
flow. I think it works really well.”
CM
fleur restaurant
MY
“Financially my brain said, ‘You’re mad’, and my heart said, ‘You’ve got to do it.’” - John Parker
CY
Being a passion project, both John and Jess were very hands-on in the refurbishment process and took on the roles of project managers and interior designers. The Parkers and their build team put in a mammoth effort to complete The Royal’s makeover in 11 months. It took a team that was 100 per cent on-side with their vision to get the doors open by November 2019. “You just have to find the right team that you’re working with and you’ve got to bring them into the vision so they understand what they’re building, and what the outcome is that they’re trying to get,” explained John. “If you keep them involved with the vision, people become more engaged and then they also feel proud of it.” Many of the original features in the space were restored – like the 140-year old timber staircase, and the original stained glass windows and ornate
The Parkers love all the different rooms in the hotel
archways that run right the way through. While there was a huge focus on the heritage aspect of the pub, the Parkers also wanted to bring the old dame into the ‘now’. This was achieved by leaning into a colour palette of blacks, greys, and deep greens; and by incorporating details such as animal
30 | Australian Hotelier
CMY
K
61 2 9660 8299 paulkellydesign.com.au
Winston Hills Gaming Room
DESIGN & BUILD You want to create a space that has a personality and, being owners, you need to make sure that it’s conducive with you. Otherwise, it’s not authentic. - Jess Parker
portraiture by international artist Miguel, artisan Japanese crockery, and quirky, cascading floral arrangements by local florist, Fox and Rabbit, into the design. “We tried to bring it into the current day, but also pay respect to the history as well.” explained Jess. “One of our big passions is the creative process and the design. A lot of the things in here have been sourced locally.
Living history
It’s been a lot of painstaking sourcing, but a
“During the great depression, as
total joy and a total labour of love. I get very
payment for board and bar, lots
emotional about it because we’ve really put our
of people would give items rather
heart into this. Everything has got a purpose
than pay. Alan Fletcher’s mother
and a place.”
and grandmother, Maude Ethel
The aesthetic is perfectly summed up by John:
Coombes and Constance Coombes,
“I think of her as a lady. It’s like she’s been away
owned and ran the pub in the
travelling for a long time and sort of forgotten
1920s, 30s and 40s. He’s now 81.
about, but she’s come home now and all those
He came in for lunch with his whole
experiences that she’s had, all those different
family and he gifted this whacky
layers, is what we’ve added into this space.”
Japanese dinner gong back to The
With its eclectic make-up, The Royal plays to
Royal. We’ve got photos of it sitting
no specific theme or demographic. Instead, it
on the stairs; and he, as a kid, used
focuses on providing every patron with a story,
to sit there and smash it. I feel like
a genuine experience, and great food that takes
a lot of the stuff in here has come to
inspiration from around the globe.
us. There’s just such a lot of history
Community response The Royal opened in November last year, but the
and a general feeling of excitement about something that celebrates Perth and its history.”
Parkers had the community on their side long before that. Their vision for the restoration of the derelict corner building went uncontested, resulting in the tavern license being approved in just three months. Now, with the doors to the beautifully restored ‘grand dame’ finally open, The Royal is proving itself to be that missing piece – the epicentre – of Perth CBD’s pub scene that the Parkers had envisaged. “Year to date we’ve exceeded what I projected the turnover to be,” said John Parker. “I’ve just had countless great feedback from clients and there are lots of people saying that we should be
The ground-floor public bar
proud. There are a lot of people saying that they’re happy that Perth’s got something like this too, which is exciting.” “We get lots of people coming back through and bringing other people to introduce them to it, which I really like. You see people walk in and they just stop and take it all in before they come to the bar, it’s really interesting. The pub is not what they expect.”
32 | Australian Hotelier
The Parkers took on the interior design of the entire hotel
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TALES FROM THE TOP
Helen Galloway CEO Women in Gaming & Hospitality Australasia
Aiming for 40:40:20 Our industry is behind in every leadership metric when it comes to women in key management roles, and Women in Gaming & Hospitality Australasia (WGA) is doing everything it can to change that. CURRENTLY, WOMEN only make up
inclusive initiatives, like 50:50 gender
start of the talent pipeline with the first
3.8 per cent of CEOs in the gaming
short lists, and explanation of ‘if not, why
step to becoming a manager.”
and hospitality industries, as compared
not’ to the CEO or the board.
to the rate of 17.1 per cent for all
“[Also] implement the rule that a
Galloway’s mission it to get organisations to recognise and accept that there is in
industries. In key management positions,
promotion will not be available unless the
fact an issue with the lack of female voices
that discrepancy is smaller, but still
person has prepared two successors – one
within their leadership circles. It’s a big ask,
lagging (25.6 per cent versus 31.5 per
female and one male – for their role.”
but she knows that the fight is one through
cent). And yet, women make up almost
small steps forward.
half of the industry’s workforce. CEO
Barriers to advancement
“I follow the mantra of four stages of
Helen Galloway and her team at WGA
In Q2, WGA will be launching a survey
gender intelligence: Obliviousness, denial,
are doing all they can to help rectify this
across the entire industry to understand the
awareness and advocacy. If someone does
“appalling” incongruity.
barriers from participants in the industry.
not think there is a gender equality issue in
Research from other industries and
Australia they are oblivious to the issues –
“The industry needs to adopt targets to get women into management positions.
anecdotal evidence indicates the barriers
my challenge is to get them to advance on
WGHA support and encourage all
to advancement and retention relate to
their journey to the denial stage, as then
organisations to adopt a 40:40:20 gender
systemic and structural culture issues that
we can start to make progress.
representation at all levels,” states Galloway.
need deliberate and concentrated effort to
The 40:40:20 model aims for businesses to
“There is no silver bullet, this
change. These include unconscious bias
requires everyone to take action and
commit to at least 40 per cent of leadership
in promotions and performance reviews,
influence change.”
roles given to women (40% women, 40% men,
lack of flexible working arrangements,
20% discretionary). Galloway explains how
lack of female role models and limited
supporting the industry through the
pub groups can use this concept along with
sponsorship of female careers.
COVID-19 crisis.
others to help promote women to leadership roles within their organisations.
“As the facts above show, women are
For now though, WGA’s focus is on
“We know gender diverse and inclusive
underrepresented at every level; we are
teams are more innovative, more productive
“The best thing for a pub group to
moving beyond the glass ceiling concept to
and make better decisions. Women in
do is publicly set a 40:40:20 gender
fixing the ‘broken rung’. The ‘broken rung’
Gaming & Hospitality needs to support the
representation target for all levels. Then
is identifying that women face obstacles
industry in this change to help survive this
monitor and support via other gender
much earlier in their career, it is at the
health crisis.”
34 | Australian Hotelier